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close up of vegan macaroni cheese with cauliflower on white plate

Cauliflower sauce

This vegan cauliflower sauce is wonderfully creamy. It’s a great, healthy alternative to macaroni cheese. Made with roasted cauliflower.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Course Sauce
Cuisine British, Vegan
Servings 4 people
Calories 118 kcal


  • 1 cauliflower
  • 1 tablespoon olive oil
  • 250 ml oat milk or other non-dairy milk
  • 2 tablespoons nutritional yeast
  • 1 teaspoons onion powder
  • 1 teaspoons tapioca starch or cornflour
  • Salt and pepper to taste


  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Break the cauliflower into florets. Place in a roasting tin and drizzle with 1 tablespoon olive oil.
  • Roast in the oven for 20 minutes, then stir and replace in the oven for a further 10-20 minutes until cooked through and turning golden brown.
  • Remove from the oven and allow to cool.
  • When cool place in a blender or food processor with 250ml dairy free milk, 2 tablespoons of nutritional yeast, 1 teaspoon of onion powder and a teaspoon of tapioca starch (or cornflour). Season with a little salt and pepper.
  • Blend until smooth. You may need to stop to scrape the sides down.
  • Taste and adjust the seasoning if needed.
  • Transfer to a saucepan and reheat, stirring often. The sauce will thicken as you reheat it.
  • Serve with pasta or as an alternative pizza sauce.


Calories: 118kcalCarbohydrates: 16gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 74mgPotassium: 541mgFiber: 4gSugar: 8gVitamin A: 130IUVitamin C: 69mgCalcium: 125mgIron: 1mg
Keyword cauliflower sauce
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